Autumn salad

Name: Autumn salad
Prep time: 10 min
Cook time: 30 min
Yield: 2
Ingredients: 1 Tsp. Mustard; 1 tbsp. Cashewmus; 2 tbsp. Maple syrup; 150 Arugula; 0 to taste Garden herbs, dried; 1 Pinch Pepper; 5 tbsp. Water; 2 Beet; 2 tbsp. Cranberries; 1 Pinch Crystal salt; 0.5 Units Limes (Saft); 500 Hokkaidokürbis; 0 to taste Garlic granules; 0 to taste Rosemary; 2 handful Walnuts; 150 Lamb's lettuce

Easy 25 March 2025

Preparation time

10 min

Cooking time

30 min

A quick and delicious baked vegetable with a topping of walnuts and cranberries, served with a cashew puree dressing on lamb's lettuce and arugula.

Ingredients for

1 Tsp.	Mustard
1 tbsp.	Cashewmus
2 tbsp.	Maple syrup
150	Arugula
0 to taste	Garden herbs, dried
1 Pinch	Pepper
5 tbsp.	Water
2	Beet
2 tbsp.	Cranberries
1 Pinch	Crystal salt
0.5 Units	Limes (Saft)
500	Hokkaidokürbis
0 to taste	Garlic granules
0 to taste	Rosemary
2 handful	Walnuts
150	Lamb's lettuce

Step 1/4
Cut the pumpkin and beet into bite-sized pieces, season with rosemary, salt and pepper to taste and bake in the oven at 200 °C for about 30 minutes.
Step 2/4
Chop walnuts slightly and toast in a pan over medium heat. Deglaze with maple syrup and stir briefly until all walnuts are coated with syrup. Remove pan from heat and let cool.
Step 3/4
Mix cashew puree, mustard, the juice of half a lime and water in a cup and season with garlic granules, garden herbs, salt and pepper.
Step 4/4
Wash the salad and divide it between two plates. Put the still warm oven vegetables on the salad, top with the caramelized walnuts and cranberries and finally spread the dressing on top.

Autumn salad

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